When my grandmother ran for the Illinois state senate, she passed out these cookies and recipe cards as part of her campaign. This treasured recipe card has a prominent place in my recipe box and is celebrated each Christmas season when I reach for it to make these cookies for giving and enjoying. They are the perfect ginger snap cookie, crispy on the edges and chewy in the middle. Here’s how I make them (with just a couple of tweaks on the original).
1 cup sugar
3/4 cup butter, room temperature
4 tablespoons molasses
2 cups flour, sifted
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger
1 teaspoon salt
Extra sugar for rolling
In a stand mixer, cream butter and sugar until light and fluffy. Mix in molasses until combined, then add in the egg.
In a medium bowl, sift the flour. Whisk in the spices and salt to combine.
With the speed on low, slowly add the flour mixture until just fully incorporated.
Preheat the oven to 350° F. Prepare a plate of sugar for rolling. Roll the dough into one-inch balls and then roll them on the plate, covering in sugar on all sides.
Bake for 12-15 minutes and cool on a wire rack.